Tag Archives: rum

Pistachio Rum Creme Brulee

3 Apr

Pistachio Rum Creme Brulee (recipe adapted from here)

6 egg yolks
2 cups heavy whipping cream ( I think I will have a coronary here-substitute 1 cup milk less fat)
1/3 cup plus 1/2 cup granulated sugar, divided use
1 vanilla bean
1/4 teaspoon rum
1/2 cup chopped pistachios (I used pistachio paste)

1. Preheat oven to 330F.
2. In a medium sauce pan, heat whipping cream and vanilla pulp scraped from the bean until almost boiling over medium heat.
3. While cream is heating, take a medium mixing bowl and beat egg yolks, 1/3 cup sugar and pistachio paste until light in color
4 . When cream is about to boil, remove from heat and pour 1/2 cup hot cream to eggs and mix quickly
5. Pour the rest of the cream mixture into the eggs until combined
6. Add rum
7. Pour into 6 ramekins and place onto baking tray
8. Pour warm water into pan to create hot water bath and bake for 30 minutes until slightly set
9. Take out from oven to cool.
10. Divide remaining sugar on top of each dish.
11. Brown sugar using a torch.

Result: Delicious, rich and lightly sweetened.

The sweet scent of Canele de Bordeaux-Bachour

4 Feb

Wow it is February now! Can’t believe its almost Valentines. Over the course of the last few weeks, my chocolate making hobby started about again. It is also known as Adventures in chocolate making. In this adventure, I take courses at pastry school or patisseries in order to perfect the craft. It was only last week that I went to chocolate making class at a patisserie. The experience was fascinating as I got to work with chocolate, cast chocolate, decorate chocolate and lastly make the ganache filling. A joyous moment indeed when I finally got to use the airbrush to coat the chocolate molds with coloured cocoa butter. Amazingly it was not as horrific as I thought; there were no accidents. When the class was done, students were given chocolates to bring home. I think I shall play with the airbrush and experiment but that will be the next adventure.

As the title had indicated, I made caneles recently. They are one of my favorite desserts. The first words that come to mind when describing the canele are custardy, rich, sweet and fragrant. If not mistaken, the canele pastry comes from the French region of Bordeaux. They are baked custard cakes flavoured with rum and vanilla; they are caramelized on the outside and creamy on the inside.

-for optimal results and flavour, rest the batter in the fridge for 24 hours
-to achieve the desired caramelization on the outside of the cakes, butter the sides of the fluted molds.
-they will rise out of the molds during baking and when they do, use a knife and insert it in them to release the steam
-rotate them during baking

While the caneles are time consuming to make, they are well worth the effort. Voila.

Caneles Recipe
500 g whole milk (I used 2 percent milk)
30 g unsalted butter, diced
1 vanilla pod
105 g all purpose flour
180 g sugar
1 tsp. salt
3 eggs
75 g dark rum

Result: This was my first try at Antonio Bachour’s recipes. So far I am happy with the results.

~Bon Appetit!!!

Pierre Herme Mango Tart with Coconut Cream

25 Feb

I had some time this week to flip through Pierre Herme’s recipe book “La Patisserie de Pierre Herme. He is known for creative yet delicious pastries. As I flipped through the pages, I stopped at the fruit tart w/ coconut cream and instantly fell in love.


Coconut Cream
400 g butter
500 g confectioner’s sugar
200 g powdered almonds
300 g grated coconut
50 g custard powder
50 g dark rum
300 g light cream

Result: This is a delicious tart. Delicate and light, it carries hints of coconut. Definitely a keeper.

Caramel Rum Kisses-Tish Boyle

25 Feb

I have been craving chocolate these days…thus decided to make chocolate. Well actually its either make it myself or break the bank buying them so which would it be….make them.

I bought Tish Boyles’ book on chocolate, see told you I was splurging….bad little girl.  Anyways, I saw this recipe on Caramel Rum Kisses. Thus decided to make them.

I did the dry caramel first and as per instructions by heating the sugar to hard crack stage and then grounded  it into a fine power. The cream was boiled and then came the grounded caramel sugar. The boiled cream was then poured onto the dark chocolate and rum to make the ganache. Whilst the ganache was setting or cooling, I prepared the chocolate disks by melting dark chocolate, tempering, cooling and cutting it into disks. Once the ganache was set, I piped the ganache onto the chocolate disks in the shape of kisses and stuck them in the fridge for cooling.

DSC_0214I next made the chocolate coating and dipped the kisses into the chocolate and voila caramel rum kisses.

Caramel Rum Mousse Ganache

1/2 cup sugar

1/4 teaspoon lemon juice

1/4 cup plus 2 tablespoons heavy cream

10 ounces dark chocolate

2 teasp. sugar

2 tablespoon unsalted butter

2 tablespoon dark rum

Round Chocolate Bases

3 ounces bittersweet chocolate couverture

Dark Chocolate Coating

1 1/4 pounds bittersweet chocolate couverture


4 ounces milk chocolate couverture

Note:  Instead of dark chocolate coating, I used Milk chocolate as I found dark chocolate can be bitter for those who don’t like dark chocolate.  I also used a combination of cocoa butter and chocolate to increase the viscosity when coating the kisses.  It worked just as good.

Cupcakes and Cakes

7 Feb

Yayyy!! Another long weekend :). Work was zzzzzzzzzz need I say more???? Shhhhh…but don’t tell them.  If there was anything that depicted my mood to a perfect T would be the Peanuts comic labelled, Snoopy and the work week.


Stereotypical wasn’t  it?  Lively as a buzzing  bee on the weekends but as Monday rolled  around and the week painstakingly progressed with me comatosed from boredom, I felt like asking people to hurl a lightning bolt at me putting me out of misery.   Soon the light again was at the end of the tunnel, TGIF!!   The cycle repeats itself over and over again….In some way, as funny as it seemed, we are all in the same boat.   C’mon admit it, no shame in doing so, ha ha.

Sarah's CakeAnyways,  it was the long weekend, thus decided  to bake some cupcakes and a cake.  I recently had the opportunity to help out with my friends mom’s birthday cake…. errrr…that was help create a mess, waste time and eat the cake.

Yup, yup, I was very helpful that I deserved a gold star in my helpfulness mmmm….hmmmm…. 🙂  Anyways, my friend was cake Godess .   She created an amazingly elegant Carrot Cheese Cake with whitDSC_0173e chocolate cream cheese buttercream; therefore, to emulate her, I decided to make a carrot cake myself.  Well… actually I already made the marizipan carrots for it already so ha!!!  That will motivate my lazy ass.

Actually I decided to make two versions of cupcakes this weekend being its the long weekend and all.

The first cupcakes I made were Chocolate Cupcakes.  I followed a recipe from Jamie Oliver and have always liked the results  I found the cake quite moist and light with a orange taste due to the orange zest incorporated.  As an addition, I wanted to try something different, I made some caramel with some cream I had, and cut out the cupcake’s top with a melon baller.


I also made some coconut ganache so I had some chocolate cupcakes with a coconut filling.  Milk and Dark Chocolate Ganache was piped on the top and touched up with roasted coconut and pink pearls.

The next cupDSC_0181cakes I made were Carrot Cupcakes.  I followed Ina Garten’s recipe for the carrot cupcakes except I soaked the raisins in rum….yum yum.  I also roasted the walnuts for more flavour.  Over all I found the cupcakes quite light and fluffy.  Course I made sure to beat the sugar and eggs until they were fluffy and light in colour prior to adding the oil.  I also reduced the sugar by 1/2 cup.   DSC_0188Nonetheless, the outcome was quite nice, light and not too sweet.

With the cupcakes cooling, I made the white chocolate cream cheese buttercream and decorated them.  As a final touch, the little marzipan carrot was then placed on top and voila little carrot cupcakes.

Components of  White Chocolate Cream Cheese Buttercream

  • White Chocolate
  • Cream Cheese
  • Unsalted Butter
  • Lemon Juice

Thanks to Sarah for the inspiration and the recipe for the buttercream recipe.

Canneles Bordelais

10 Jan

I recently had a craving for Canneles, which are a specialty of Bordeaux region in France.  They are one of my favourite desserts to eat; however,difficult to find and when found costs an arm and leg. Three words describe them perfectly, crunchy, chewy and caramelized.  I liked them so much that I decided to learn how to make them.

I have used silicone cannele molds, the first time, but have found that while they did bake and held their shape, they didn’t caramelize like the ones seen in bakeries. WHY? Apparently, the combination of copper, a conductor of heat, and beeswax or butter produces the results.  I then made it my quest to find them. It was nowhere to be found in Vancouver.  I only found it on Amazon.  Finding the beeswax was the next step.

With the two vital pieces of equipment in hand, I set forth scouring recipes on the net and with the help of online resources, I decided to make them again.

Keys to Waxing the little Canneles Molds

  • Make sure the molds are warm prior to pouring warm wax into the mold, as wax solidifies easily once temperature decrease
  • If wax layer is too thick in the copper molds, reheat to melt the wax and coat with melted wax again-thin layer only
  • Flip the cannele mold right side up on rack so access wax drains out.DSC_0120
  • Alternatively, you could also use butter and flour for the molds as well according to Laduree‘s recipe.  Make sure the butter is cold prior to adding the batter.

Next step was making the batter for the Canneles

Keys to making the batter

  • The optimal batter was to make it and leave it in the fridge overnight so the flavours could mature
  • Fill the mold w/ the batter 3/4 full, as the pastry will puff up during the baking process.DSC_0122
  • If the pastries puff up, remove them from the oven as they will sink back in or  use tongs to gently push them back in.   The other alternative as Pierre Herme stated was to prick them with a knife.  Bake the canneles for 45-1 hour long or when they caramelize at 350F.

DSC_0123Ingredients-Pierre Herme Recipe

500 ml milk

50 g melted butter

250 g. sift icing sugar ( I used 200 g)

2 eggs and 2 egg yolks

100 g sifted flour (I used 110 g flour)

15 g aged dark rum

Overall the taste was good and the sweetness level was good.   Of note I found the first batch using the 100 g of flour too soft and swelled up really fast.  For the second and third batch, I increased the flour portion as suggested by Laduree to 110 g.  The outcome was alot better.  I found the beeswax, although helped in the caramelizing, melted onto the cookie sheet during baking.  Next time I will try using Laduree’s suggestion of butter and flouring the molds.

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